Friday, January 6, 2012
Pebbly Beach Fruit Squares
Okayyyy mine's more like a rectangle than a square -_- but these cookies looks good or what ? Uhmm don't answer that :D I can't seem to get a hang of rolling the dough , so instead rolling 16 inches as stated in the recipe , all I get was 12 . I had to manhandle the dough and roll it several times , good thing that didn't affect much of the texture . I also used different filling for the 2nd dough , it should to be dulce de leche and dark chocolate chips but I already folded the dough with only ddl in it so I just added the chips on top of it and left some as it is . As I used cinnamon the dough look darker in color but when you baked it for 12 minutes the cookies will be lighter in color and you can see from the photos some of it are darker as I baked that for 15 minutes .
Recipe from Chewy , Gooey , Crispy , Crunchy Cookies by Alice Medrich
Makes 32 ( 2 1/2-inch ) square or rectangle :P cookies
1 3/4 cups plus 2 T all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
8 T / 1 stick / 113 grams unsalted butter ( I used 100 grams )
3/4 cup granulated sugar ( I reduced it to a generous half cup )
1 large egg
1 tsp vanilla extract
1 tsp finely grated lemon zest or ground cinnamon ( I used this ) or anise
1 cup moist dried fruit , one kind or a combination , dark or golden raisins ; dried sour cherries ; dried cranberries ; coarsely chopped dates ; dried apricots or prunes ; finely chopped candied ginger ( I used a combination of dried kiwi and cranberries so as dulce de leche )
1/4 cup turbinado or other coarse sugar
* Combine the flour , baking powder and salt in a bowl and mix thoroughly with a whisk or a fork .
* With a mixer , beat butter with the sugar until smooth and well blended but not fluffy . Add the egg , vanilla and lemon zest and beat until smooth . Add flour mixture and mix until well incorporated .
* Divide the dough in half and form each into a rectangle . Wrap the dough in a plastic wrap and refrigerate for at least 2 hours or overnight .
* Preheat oven to 350°F/180°C .
* Remove the dough from the fridge and let sit set for 15 minutes to soften slightly . On a sheet of parchment paper or a plastic wrap , roll one piece of dough into a rectangle 81/2-inches by 16 1/2-inches . With a short side facing you , scatter half of the dried fruit on the bottom half . Fold the half of the dough over fruit using the paper as a handle . Peel paper from the top of the dough , dust the top of the dough with flour . Flip the dough onto a lightly floured cutting board and peel off the remaining paper . Sprinkle with half of the coarse sugar and pat lightly to make sure the sugar sticks . Use a heavy knife to trim the edges and cut into 4 strips and then cut each strip into 4 pieces to make 16 squares . Repeat with the remaining dough , fruit and sugar .
* Bake for 12 to 15 minutes or until the edges are lightly browned .